If you are looking for a simple recipe then Marinated Crock Pot Chicken is the one you will want to try.  You use a whole chicken and marinate it for a few hours then place in the crock pot and it does the rest.  How simple can it get!   The flavors of the marinade really penetrate the chicken and you can then thicken the liquid in the base of the crock pot for a lovely sauce.   I hope you like this recipe as I do.

Marinated Crock Pot Chicken

1 medium size whole chicken

For the marinade:

1/2 cup Teriyaki marinade sauce

2 teas chopped rosemary

1 teas honey

2 tabs lemon juice

1 clove garlic

rest of lemon after juicing

Combine all ingredients in a bowl except the garlic and the rest of the lemon (not used for the juice)  and stir well.   Place the garlic and the lemon in the chicken cavity and then pour the marinade over the chicken.   Place in refrigerator for a few hours or overnight, basting with the marinade occasionally.  Place into the base of the crock pot and cook on high for about 4 hours.  You can baste it with the juices about twice during cooking, trying not to leave the lid off too long.  Remove the chicken and cut into serving pieces.  Thicken the juices with a little flour mixed with water to make a sauce to pour over the chicken.  Serve with rice or potatoes and vegetables.  Serves 4.

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Tags: chicken, crock pot chicken, crock pot recipe

This is a great crock pot meal to prepare and eat  on a cold rainy night to keep you warm inside.   It's easy to make this Beef Casserole with Paprika and you should have all the ingredients in your pantry although I have only become a fan of smoked paprika for about a year so I wouldn't have had that myself before then.

Casseroles are perfect for winter or when you know you haven't got much time to cook as you just set and forget in the crock pot.  I hope you enjoy this recipe and if you want to adjust it slightly then go ahead and let me know how it turns out.  Cooking is all about experimenting with the recipe to suit your tastes and this crock pot meal is no exception.

Beef Casserole with Paprika

1 kg steak cut into large cubes*
1 tab butter
2 onions, chopped
1 tab butter extra
1 tab plain flour
2 teas mustard
2 tabs tomato paste
1/2 teas regular paprika
1/2 teas smoked paprika
1/2 cup each of red wine and beef stock **
salt and pepper to taste

Brown the meat in the first lot of butter and remove to the crock pot.  Add the extra butter then add the onions and cook until clear then add the  flour.  Cook for a minute then add the rest of the ingredients to the pan.  Bring to the boil stirring constantly then pour over the meat in the crock pot.  Cook on high for 4 hours on high or 6 - 7 hours on low.  If  the casserole needs any more thickening do that now just before serving.  You may find you  need this as the meat does give off more juices during cooking.  Serves 4 - 5.

Serve  Beef Casserole with Paprika with rice, mashed potatoes or small whole potatoes.  As there are only two of us this crock pot meal makes two meals for us.  I serve it one night with the small potatoes topped with sour cream and steamed vegetables, and the next night with rice as a quick meal.

*  Cheaper cuts do well cooked on the low setting
** You can replace the red wine with the same amount of beef stock if you want.

Tags: beef, beef casserole with, crock pot meal

This crock pot recipe for Stuffed Peppers with Beef and Rice is one I used to make many years ago and forgot all about it until recently.  I originally had changed it slightly from one of the recipes that came with the crock pot.

My tastes have changed a little since then again and I like my food a bit spicier now so amend this recipe to your own tastes.  You can spice up the filling a bit more if you like with fresh chopped chili and/or other herbs.  You could also add a couple of tablespoons of sweet chili sauce to the recipe but then reduce the wine.

Stuffed Peppers with Beef and Rice

4 - 6 bell peppers (capsicum)

2 med onions, chopped finely

2 cloves garlic, chopped

1 lb (500g) minced beef

salt and pepper

1/4 cup white wine or stock

1 large ripe tomato chopped or canned tomato

1 cup cooked rice

1 cup stock or tomato juice (from canned tomato)

4 - 6 pieces of bacon (one for each pepper)

1/4 cup corn kernels (cooked or canned)

handful of basil chopped

Grated cheese (optional)

Turn crock pot on to high and spray with non stick spray.  See how many peppers will fit into your crock pot.  Take the top off the peppers and seed them, then put aside.  Combine onions, garlic, beef, corn and salt and pepper.  Add the rice and the basil and fill the peppers, pressing the mixture into each.  Top with a piece of bacon.   Pour over the stock (or tomato juice).  Cover the crock pot and cook for 3 -4 hours.  Top with grated cheese or add just before serving.  You can serve these stuffed peppers with salad or  steamed vegetables as a meal or serve alone as an entree.

If you have any left over mixture you can roll it into balls, coat with breadcrumbs and fry.  You can heat and serve these as a snack or with fried eggs for breakfast.  I used fairly large peppers and could only fit 4 in my crock pot.  I think they are nicer though a bit smaller and then you will fit more in especially if you use an oval crock pot.   I hope you enjoy this crock pot recipe for Stuffed Peppers with Beef and Rice.

Tags: Bell pepper, crock pot recipe, stuffed peppers with

This recipe for crock pot spaghetti sauce is one I have made for many years and is a fairly simple one.  The only preparation is the browning of the onion, garlic and meat.  Just turn on the crock pot add the ingredients and cook on low.  You then only need to cook whatever spaghetti or pasta you like to go with the sauce.  I usually use spaghetti but occasionally I will use fettuccine.

This crock pot spaghetti sauce recipe will serve at least 8 to 10 people so it is good for a big family, a party or even to freeze for future use when you are busy. You can also adapt it and add mushrooms, bacon or chili for a different taste.  I hope you enjoy this recipe as much as I do and find it easy to prepare.

Paulineh's Crock Pot Spaghetti Sauce

2 lb (1 kg) minced steak (use the best quality you can afford)
3 tabs oil
2 onions chopped finely
3 cloves garlic, minced
2 teas oregano
2 teas basil
2 cans whole or chopped tomatoes
5 ounces (140g) tomato paste
3/4 cup beef stock
1/2 cup red wine
1 tab sugar
salt and pepper to taste
Parmesan cheese for topping (optional)

Place the 2 tabs oil in a frying pan and heat, add the onion and garlic and stir until transparent.  Place in the base of the crock pot.  Add 1 tab oil and brown the meat in 3 batches and adding to the crock pot as they brown.  Now add the chopped tomatoes, tomato paste, beef stock, red wine, herbs and salt and pepper and mix well.  Put on the lid of the crock pot and cook on low for 6 hours.  In the last hour stir and add the sugar.  This cuts down on the acid from the tomatoes.

To serve cook the spaghetti or other pasta and pour the sauce on top or stir through.  Add Parmesan cheese if you like it.  You can also serve some crusty bread to mop up the sauce and a tossed salad.  Freeze any sauce that is left over for another meal.  I hope you like my crock pot spaghetti sauce.

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Tags: beef, crock pot spaghetti sauce, Garlic, Onion

If you looking for an easy recipe for the crock pot then this Chicken Thighs Oriental Style is the one for you.  Mix up your marinade the night before and pour over chicken then cook the next day.  Presto, there is your dinner.

I turn the chicken a few times when I think about it so both sides are coated with the marinade.  This helps with the color and flavor so remember to do that step. You can also use drumsticks or wings if you prefer them to thighs.  Here is the recipe.

Chicken Thighs Oriental Style

1/4 cup soy sauce

1 clove garlic, crushed

1/2 teas crushed or minced ginger

1 dsp dry sherry

salt and pepper

1 dsp oil

*1 dsp honey

Mix all the ingredients except the chicken and mix well.  Pour over the chicken pieces and marinate in the fridge overnight.  Turn once or twice.  Spray the crock pot with some oil spray and place the chicken pieces in the base.  Spoon any of the left over marinade over the chicken and cover.  Cook on low for 6 hours.

Serve with rice or with vegetables as I tend to do (you have probably noticed by now) as dinner is when I try and get my four serves in.  You can also serve this dish cold with salad.

*  You can use 2 dessertspoons of honey if you like it sweeter.

Tags: chicken, Crock Pot, oriental chicken

This is a nice recipe that has a delicate flavor and is easy to make.  The three step preparation is all you need to do to have a lovely meal to serve tonight made in your slow cooker while you do something else you need to get done or just take some time out for yourself relaxing.

It's a recipe I have had for awhile and always enjoyed it so I thought I would adapt it to the slow cooker so make it tonight and see if it becomes one your favorites too.

Oregano Chicken with Lemon

1/4 cup plain flour

2 tsp smoked paprika

salt and pepper

2.5 lbs (1kg) chicken legs (about 8-10)

2 tabs oil

1 lemon cut into 4

8 garlic cloves

4 sprigs fresh oregano

1 large onion cut into 8

1.5 cups chicken stock

A little cornflour mixed with water

fresh oregano leaves for garnish

Mix the first 3 ingredients together and then coat the chicken in it.  Heat the oil in a large frying pan and brown the chicken legs.  Place the chicken in the slow cooker and add the lemon, onion, garlic cloves, oregano sprigs and the stock.  Cover and cook on high for 3.5 - 4 hours.

Remove the chicken to the serving plate and thicken the remainder of the contents in the slow cooker with cornflour mix.   I like to do this so I have a nice thick sauce to pour over the chicken.  I also remove the lemon, the garlic and the oregano sprigs. Finally garnish with chopped oregano leaves.

Serve with rice, polenta or pasta and vegetables.  Serves 4.

Tags: chicken, Garlic, Slow cooker

Halloween is a great time of year when the weather is cooling down and hot foods are coming back in.  If you are having a party or special dinner then pumpkin soup made in the crock pot has to be on the menu.

Here is a recipe for pumpkin soup with a twist.  The addition of garlic and some other vegetables gives it a new taste to the traditional soup.  Make it in your crock pot and serve it in pumpkin shaped bowls or make your own by hollowing out a large pumpkin or individual ones.  Brush with a little lemon juice to stop discoloring and serve immediately you fill the shells.

Pumpkin and Garlic Soup

1/2 cup yellow split peas (soak overnight)

1 tab olive oil

1 chopped onion

2 cloves crushed garlic

20 oz (550g) small pumpkin pieces

5 cups chicken or vegetable stock

pinch of salt, pepper and nutmeg

15 oz (42 g) can creamed corn

Heat oil in a pan and add the onion and garlic and toss until clear.  Transfer to the crock pot and add the peas, stock and the pumpkin.  Cover and cook on low for 6 hours.   Add the corn and seasonings and cook for another 2 hours.  Take out at least a cup of  soup especially some of the peas and blend, then add back to thicken the soup.  Serve with crusty bread and top with some chopped parsley.

How easy is that!

Tags: Halloween recipe, Pumpkin, Soup

I felt like having an old and favorite dish this week called Beef  Stroganoff but this time I made it in the slow cooker.  I haven't made it in the slow cooker before but it turned out great and the meat was tender.  I cut down on the fat by not frying the onion and beef before adding them to the pot but you can if you want to if you like that better.

Beef Stroganoff is a great recipe for the family and is a real warming meal on a cold night and easy to make in the slow cooker as well.  You can serve it with rice but I like noodles with this dish.

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Tags: beef stroganoff, Slow cooker, Soups and Stews

The recipe below for Lamb shank and butter bean soup is one that was given to me by my friend Karen from Camden.  I have adapted it for the crock pot and I am sure you will love it like we do.  It is a thick soup so it is a meal in itself and makes enough soup to feed a family of six.

There is a little preparation with the browning of the leek and the lamb but then its a quick and easy recipe to make in the crock pot.  I make it on Saturday and there is enough to have again and I must admit that it is a soup that takes even better the next day.  Try it and see for yourself.

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Tags: Crock Pot, crock pot recipes, lamb shank, Soup

I love fruit cake and this recipe is one of the simplest ones around.  Boiled fruit cake is easy to make and tastes good too and with the addition of some glace pineapple it adds to the sweet taste of the cake.

This cake may not look it but I cooked it in a cake tin in the slow cooker.  You get a nice cake and keep the kitchen cool as well.  I hope you enjoy it.

NOTE:  For a Christmas cake version make the amendments in orange below.

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Tags: boiled fruit cake, Cake, Slow cooker